What technique is used after cakes finish baking before cooling?

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Multiple Choice

What technique is used after cakes finish baking before cooling?

Explanation:
Moisture control right after baking is the key idea here. Steaming the cake right after it comes out of the oven introduces humidity around the warm crumb, which helps finish cooking evenly inside while preventing the outer surface from drying out too quickly. That gentle, moist heat keeps the interior tender and helps set the crumb without forming a thick, dry crust, which is especially desirable for a moist, flavorful bundt cake. After this brief steaming step, the cake can be moved to a cooling rack to come to room temperature more evenly. This is why steaming is the best fit for the post-bake, pre-cooling phase.

Moisture control right after baking is the key idea here. Steaming the cake right after it comes out of the oven introduces humidity around the warm crumb, which helps finish cooking evenly inside while preventing the outer surface from drying out too quickly. That gentle, moist heat keeps the interior tender and helps set the crumb without forming a thick, dry crust, which is especially desirable for a moist, flavorful bundt cake. After this brief steaming step, the cake can be moved to a cooling rack to come to room temperature more evenly. This is why steaming is the best fit for the post-bake, pre-cooling phase.

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